Japanese Teriyaki Chicken Wings

1 1/2-2 lbs chicken wings (about 16 pieces)
1/2 egg, beaten
1/2 cup flour
2 tablespoons butter
2 tablespoons olive oil

Chicken wing Sauce:
1 1/2 tablespoons soy sauce
1/2 cup sugar
1/2 teaspoon
Accent seasoning (optional)
1/4 cup water
1/4 cup vinegar

In a small bowl combine the sauce ingredients and stir until sugaris dissolved.Cut wings in half and discard tip, dip in beaten egg and then inflour, fry in butter and olive oil until golden brown and crispy.Add butter and olive oil as needed.Put fried wings in a casserole dish and pour sauce over top. Bake uncovered 350 for 1 hour, turning over every 20 minutes.

Note: sauce can be doubled so as to have some for dipping or pourover rice.